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Chris & Chenell
Roasted lamb chops with mint sauce and pea puree
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Ingredients
Directions
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Mix the olive oil with the garlic, salt and pepper and rub in the lamb chops. Puree the mint leaves for the mint sauce with 50 ml of boiling water, vinegar, sugar and salt. Keep separate.
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Melt the butter for the pea puree and scoop the spring onions and peas. Let it simmer for 6-7 minutes. Meanwhile, toast the lamb chops 2-3 minutes per side in a hot grill or frying pan.
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Purée the pea mixture and stir in the crème fraîche, parsley, salt and pepper. Serve the lamb chops on the pea puree and spoon a little mint sauce over the meat.
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Nutrition
580Calories
Fat63% DV41g
Protein54% DV27g
Carbs8% DV23g
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